Cranberry Raspberry Purée

My friend Eva brought a compote with cranberries and dried apricot to work that inspired me.

I baked a carrot cake on Saturday and drizzled this on top instead of icing. It was wonderful – not too sweet – just a bit tart – with a berry finish. There are no photos because we ate it (all). I might make another batch and go through the entire canning process just so I can have raspberries in winter. But let’s be honest that’s ambitious.